What is endive?
I was introduced to endive during Farm-to-Fork Week in Sacramento. Now, I’m a fan.
I took a sample package home, and was determined to use the endive in a dish. According to the farmer, endive is quite versatile. For me, using it as part of a cream soup was the easiest way to go.
How could anyone go wrong with endive? It’s grown in the Sacramento River Delta town of Rio Vista–not too far from my childhood home. Which means you don’t have to travel to its native Belgium for a sample.
California Endive Cream Soup (with Chicken and Potatoes)
3 California endives, chopped
1 tablespoon minced garlic
3/4 onions, chopped
1 cup cooked chicken (shredded or chopped)
2 large potatoes, chopped
2 tablespoons butter
8 cups chicken stock
1 cup Half-and-Half
salt, pepper and Tabasco sauce to taste (optional)
- Chop endive and onions. Mince the garlic. Set aside.
- Chop potatoes.
- Heat the chicken stock in a soup pot. Add potatoes and chicken. Simmer until potatoes soften.
- In a skillet, melt the butter. Add garlic, onions and endive. Stir and cook until onions and endive soften (about five minutes, medium heat).
- Add endive mixture to pot. Stir.
- Run ingredients through a blender until creamy. Return to pot.
- Add Half-and-Half. Simmer soup for 10 minutes.
- Remove from heat. Serve hot or cold.
Still curious about endive? Check out their attractive website–with easy recipes geared for the home cook: